So today I finished work on the first version of my menu plan generator. I think there's a lot that could still be improved/made more flexible, and it could be internationalized, but... it's good enough for my purposes. And it produces nice #LaTeX output now.
(That generator was originally an idea of my wife, and then I took it over and refactored it.)
I made sunflower seed butter a week ago or so. A bit of work, but sooo tasty, and in the end, the recipe is simple:
1. Roast sunflower seeds in a pan. Oven roasting would probably work as well. I took 100 g, but that's a very small batch.
2. Dump them into a blender with a tiny pinch of salt. Blend away until a smooth paste forms.
3. Fill into a clean jar, store outside of the fridge.
That feel when your #breadbaking timing was off and you can't bake it yourself and let Significant Other do it, but then you're anxious that they will forget or leave it in too long because they're overworked and sleep-deprived and thus forgetful.
It turned out just right and very tasty.
Note to self: Spouse knows her way around the kitchen, you *can* entrust her with stuff.
Good morning! According to our meal plan, today is "try a new recipe" day. Since the wife is on boarding school dity all weekend and gets food at work, I basically have complete freedom in the kitchen.
I have no clue what to make. Just now, I am perusing my usual recipe sources. I will want something filling, no expensive ingredients, and since tomorrow's recipe already features lentils, I think I will want something without them for a change.
I tried vegan sukiyaki inspired by this recipe yesterday.
* There was some tempeh in the fridge that needed to be used up, so I used that instead of tofu. I fried the tempeh.
* I didn't have sake, so I used water instead for the sauce.
* I used olive oil for frying.
All in all, it's a make me again, although the sauce is probably tastier with sake.
So yesterday I found out that my stainless steel frying pan doesn't get enough appreciation.
That raised the question: What kind of pans do you - fellow kitchen dwellers - use for what?
I tend to just grab a non-stick pan as default. I will admit that cast-iron pans scare me a little; I'd be afraid of making mistakes with cleaning.
Adventures in making paneer: I realized that I need more acid and heat than my paneer recipe asks for, and I wondered whether the milk I use might be more processed than milk available in other parts of the world. (I always use the cheap standard milk from the supermarket, it's homogenized, pasteurized and "extended shelf life".)
The microwave paneer I tried today required some patience until I could get the milk to curdle, and on top we had a power outage when I was in the middle of it.
my adventures in cooking. ovo-lacto-vegetarian on a slippery slope into veganism.
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